Place a pot of water on the stove on high heat for cooking gnocchi.
In a large pot melt butter over medium heat.
Now add the flour and cook until it smells like almonds, about 5 minutes, making sure to stir constantly so not to burn.
Add milk and whisk until it comes together and thickens, about 3-4 minutes.
Turn down heat and add cream. Cook for another 2-3 minutes.
Remove from heat, stir in the Emmental cheese and season with salt and pepper.
Cook gnocchi according to package. Once gnocchi are floating in water, remove from water, pat slightly dry with a towel and then toss with 2 tbsp oil.
In a large sauté pan, cook bacon in 1 tbsp of oil until crispy.
Remove bacon and add the cooked gnocchi to the bacon fat and sear until golden brown about 2-3 minutes per side.
Add the garlic and cook for 1 minute. Now add the cheese sauce and toss all together.
Place in a serving bowl and garnish with arugula on top of the warm gnocchi.